STUFFED MIRLITONS
Steps:
- Cut mirlitons in half lengthwise. Remove seeds in center. Boil until tender. Scoop out flesh, reserving shell for stuffing. Mash the flesh.
- Preheat oven to 350 degrees F.
- Heat oil in a 9 to 10-inch skillet over medium heat. Add onion and celery and saute until tender. Add mashed mirliton flesh, shrimp (or sausage), 1/2 cup Italian bread crumbs, seasoned salt, and cayenne pepper and stir to combine. Fill mirliton shells with this mixture. Cover with remaining bread crumbs. Bake for 30 minutes or until browned. This can be served as a main dish and it also freezes well.
SEAFOOD-STUFFED MIRLITON/CHAYOTE
A fairly simple and very authentic Creole recipe from New Orleans that I ate at the late, great Ugelsich's restaurant. (They prepared it with eggplant rather than chayote -- they're equally delicious.) Use crab meat or shrimp or a mixture of both. Two chayote halves are a good light entree, or one half is right for a side dish.
Provided by fluffernutter
Categories Crab
Time 1h5m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Steam or boil the mirlitons until the flesh is just tender -- try not to overcook or the shell will fall apart. (Seven minutes in the microwave, 10 minutes in salted boiling water on the stovetop.) Cool slightly and scoop out the flesh, leaving a 1/4-inch shell. Set the flesh aside.
- Saute the onion, garlic, celery and parsley in the butter and olive oil over medium-low heat for about 20 minutes until very tender, adding chicken broth if the vegetables become dry and begin to stick. Add the squash and mash with a potato masher. Cook until squash liquid evaporates.
- Stir in the shrimp and crabmeat and cook until most shrimp are pink, about 2 minutes. Add enough bread crumbs to absorb any liquid in the mixture. Fill the mirliton shells with the mixture. Sprinkle with additional crumbs and dot generously with butter.
- Bake at 350 degrees for about 20 minutes until topping is crisp and golden.
Nutrition Facts : Calories 254.2, Fat 13.5, SaturatedFat 6.2, Cholesterol 160.3, Sodium 983.6, Carbohydrate 11.3, Fiber 3.4, Sugar 4, Protein 22.6
GRANDPA'S MIRLITON DRESSING (NEW ORLEANS STYLE)
Steps:
- Preheat oven to 350 degrees F. Boil mirlitons, until soft. Cool, peel and cube. Fry ground meat, season to your taste. When ground meat is done, strain grease.
- Mix all ingredients, (except for the butter, bread crumbs and cheese), in a large pot. Pour into a 13 x 9 x 2 inch pan. Sprinkle bread crumbs and a little parmesan cheese on top. Top with a little butter
- Bake for approximately 30 minutes, or until golden brown and bubbly.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
MIRLITON CASSEROLE
This is a dish that our family always makes at Thanksgiving and Christmastime. At one time that was the only time we could eat the dish because the bush would die after the first freeze of the winter. Nowadays they have a way of producing these wonderful vegetables almost year round.
Provided by al_salihi
Categories Winter
Time 1h30m
Yield 16 1/2 pieces, 10-12 serving(s)
Number Of Ingredients 11
Steps:
- Take the mirlitons and boil until tender by sticking a sharp knife into it. If it goes in easily just as when testing a potato they are ready. Do not overcook.
- Drain and cool.
- Meanwhile, take your seasonings except for the garlic and parsley and saute until soft.
- Add shrimp and saute until pink.
- add garlic and parsley, bread crumbs, salt & pepper.
- Turn off heat.
- Take the mirlitons and cut in half lengthwise.
- Take a teaspoon and scoop out the seed and sac that surrounds it.
- Then scoop out the meat of the merliton and save it in the pan along with the dressing.
- You can use the shells to refill with the dressing if you care to. Since I usually end up tearing my shells, I usually end up using a casserole dish and adding everything into it after mixing well.
- If the mixture is dry once it is all mixed, you can add a little water or chicken broth a little at a time until it is just a tad pasty.
- Place a pat of butter on each half and bake in medium oven until browned and bubbly.
- You can make these ahead of time and freeze them.
- Take them out a day before you need them and let them thaw in the refrigerator and bake right before serving.
- For variety, you can use hot sausage out of the casing or ground meat.
Nutrition Facts : Calories 258.6, Fat 11.6, SaturatedFat 6.3, Cholesterol 162.7, Sodium 291.2, Carbohydrate 17.3, Fiber 3.9, Sugar 4.6, Protein 21.8
SHRIMP STUFFED MIRLITONS (NOLA CUISINE)
I LOVE CHAYOTES!!! So finding this creole recipe using chayotes was a welcome surprise. Mirlitons (chayotes) grow in abundance in southern Louisiana. This version is stuffed with shrimp and sounds absolutely delicious - can't wait to try them!
Provided by Jostlori
Categories Vegetable
Time 1h30m
Yield 2 serving(s)
Number Of Ingredients 16
Steps:
- Cut the Mirlitons in half lengthwise, remove the seeds.
- Bring a large pot of water to a boil, season with salt as you would pasta water. Add a few Bay leaves and a bundle of fresh Thyme. When the water comes to a boil add the mirliton halves, and simmer for 45 minutes, or until tender. Cool.
- When the mirlitons are cool scoop out most of the pulp, leaving a shell about 1/2 inch thick. Dry the shells by patting with a paper towel. Reserve 1/2 of the the pulp and drain on paper towels, as they hold a lot of water. When dry, chop.
- In a large cast iron skillet melt the unsalted butter over medium heat, when hot add the andouille. Cook stirring often until slightly browned.
- Add the onion, celery and bell pepper and the creole seasoning, cook for 8- 10 minutes stirring often until the onions start to carmelize and the vegetables are soft.
- Add the garlic, Mirliton flesh and Thyme, cook for 2 minutes more.
- Add the shrimp and green onions and cook until the shrimp turn pink.
- Add 1/2 Cup water (or Shrimp Stock if you have any on hand) and 1 Cup of the bread crumbs. Stir until the mixture comes together. More bread crumbs or water may be needed. The mixture should be thick, yet moist, and it should hold together. Season to taste with salt, pepper and cayenne.
- In a small bowl, combine the ingredients for the topping.
- Divide the stuffing amongst the 4 mirliton shells and cover with the topping. Place into a 350 degrees oven until hot and the topping is golden brown. Serve immediately.
Nutrition Facts : Calories 1419.7, Fat 49.8, SaturatedFat 26.8, Cholesterol 252.2, Sodium 4277.7, Carbohydrate 186.2, Fiber 13.4, Sugar 16, Protein 59.5
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